Ingredients
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Selection of Chicken Part
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1 Kg Chicken Thighs-Murghi Raan-مرغی کی رانBonless, Julien cut
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Onion Gravy
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4 pcs Onion Powder
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2 Cup Water-Pani-پانی
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Cooking Chicken
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40 gms Butter-Makhan-مکھن
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5 Tbsp Cooking Oil-تیل
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1 Tbsp Garlic Paste-Lehsan Paste-لہسن پیسٹ
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0.4 Cup Water-Pani-پانی
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1 Cup Yogurt-Dahi-دہی
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0.4 tsp Salt-Namak-نمک
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6 Pcs Green Chili-Hari Mirch-ہری مرچCut into two pcs
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1 tsp Black Cumin-Kala Zeera-کالا زیرہ
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0.4 tsp Black pepper-Kali Mirch-کالی مرچ
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0.5 tsp White Pepper-Safaid Mirch-سفید مرچ
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100 ml Dairy Cream
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Garnishing
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1 pcs Green Chili-Hari Mirch-ہری مرچSlices
Directions
Steps
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1
Done
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Choosing Chicken Part & CuttingThe selection of ingredients is very important for making any dish. If you use a chicken breast stand it has less fat and if you need juicy flavor then use leg thigh it also has softened with fat. That's why we will remove the chicken Thais bone and cut the chicken into julienne cuts. |
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2
Done
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Onion GravyNow we need its gravy for which we will make onion gravy. For this, we will boil the onions in a pot with water and grind them with the same boiling water to make an onion paste. |
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3
Done
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Cooking ChickenPut a frying pan on the stove, turn it on fire and add butter and oil. It will not burn the butter. As soon as butter melts, add garlic ginger paste. After frying for half a minute, add chicken and cook. As soon as the color of the chicken starts to change, add water, yogurt, onion gravy, and salt, and cook until the water starts to dry. |
